Name: Oven Baked Falafel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1½ cups dried chickpeas; 4 garlic cloves, minced; ¾ cup yellow onion, diced; 1 cup flat-leaf parsley, packed; 1 teaspoon lemon zest; 4 teaspoons lemon juice; 2½ teaspoons ground cumin; 1½ teaspoons ground coriander; 1½ teaspoons fine sea salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper; 3 tablespoons grapeseed oil or olive oil, divided

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This Oven Baked Falafel recipe offers a delicious, healthy alternative to traditional fried falafel—without sacrificing flavor or texture. Made with protein-rich soaked chickpeas, fresh herbs, and warming spices, these golden falafel are crispy on the outside, tender on the inside, and bursting with vibrant Mediterranean flavor. Perfect for bowls, wraps, mezze platters, or salads, these gluten-free bites are easy to prepare and freeze beautifully.

Oven Baked Falafel

Why You’ll Love This Recipe

No Deep Frying Required: These falafel are baked, not fried, making them a healthier, mess-free option.
Incredibly Flavorful: A mix of parsley, lemon, garlic, cumin, and coriander gives these falafel layers of bold, aromatic flavor.
Gluten-Free and Plant-Based: Naturally free of gluten and packed with plant-based protein.
Great for Meal Prep: Freeze beautifully and reheat well for quick lunches and dinners.
Versatile Uses: Serve in pita wraps, grain bowls, salads, or on their own with dips like tzatziki or hummus.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups dried chickpeas
4 garlic cloves, minced
¾ cup yellow onion, diced
1 cup flat-leaf parsley, packed
1 teaspoon lemon zest
4 teaspoons lemon juice
2½ teaspoons ground cumin
1½ teaspoons ground coriander
1½ teaspoons fine sea salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
3 tablespoons grapeseed oil (or extra-virgin olive oil), divided

Directions

Soak Chickpeas:
The night before, add dried chickpeas to a large bowl and cover with plenty of water. Let soak at room temperature for about 18 hours. Drain and rinse thoroughly.
Preheat Oven:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Make the Mixture:
In a food processor, combine the soaked chickpeas, garlic, onion, parsley, lemon zest, lemon juice, cumin, coriander, salt, black pepper, cayenne, and 1 tablespoon of oil. Pulse until the mixture is finely chopped and holds together when squeezed. Scrape down the sides as needed. Avoid over-processing into a paste.
Shape Falafel:
Scoop walnut-sized portions and roll them into smooth balls (about 24 in total). If the mixture feels too sticky to handle, refrigerate it for 10–15 minutes before shaping.
Bake:
Arrange falafel on the prepared baking sheet. Brush each falafel all over with the remaining 2 tablespoons of oil. Bake for 20–25 minutes until golden and firm on the outside.
Serve:
Enjoy hot or at room temperature in pita wraps, bowls, or on a mezze platter.

Servings and timing

Servings: 6 (about 4 falafel per serving)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (plus overnight soaking)

Variations

Add Fresh Mint or Cilantro: Blend in extra herbs for a more complex flavor.
Spicy Version: Increase cayenne or add chili flakes for heat.
With Veggies: Serve with pickled cabbage, sliced cucumbers, and tomatoes in a wrap or bowl.
Tahini Drizzle: Top with a simple tahini sauce for added richness.
Make Patties: Shape into flatter patties for sandwiches or sliders.
Add Sumac or Za’atar: Sprinkle on top before baking for a Middle Eastern flair.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through.
To freeze, let falafel cool completely after baking. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Reheat from frozen in a 325°F (165°C) oven until heated through, or defrost overnight in the fridge and warm in the oven or microwave.

FAQs

Can I use canned chickpeas instead of dried?

It’s not recommended. Canned chickpeas are too moist and lead to mushy falafel. Stick with dried chickpeas soaked overnight for best texture.

Do I need a food processor?

Yes, for best results. A blender might over-process or not mix evenly.

Can I make these falafel ahead of time?

Absolutely. You can bake and refrigerate or freeze them for quick meals later.

What oil is best for baking?

Grapeseed oil is neutral and great for high heat. Olive oil is a good alternative.

Can I fry these falafel instead of baking?

This recipe is designed for baking. Frying may require recipe adjustments.

How do I keep falafel from falling apart?

Make sure the mixture is processed just enough to hold together. If needed, chill the mixture briefly before shaping.

Are these falafel gluten-free?

Yes, the recipe is naturally gluten-free and does not use any flour or binders.

What’s the best way to serve these falafel?

Serve in pita wraps, rice bowls, salads, or mezze platters with sauces like tahini, tzatziki, or hummus.

Can I add other spices?

Yes, spices like paprika, turmeric, or sumac can be added to suit your taste.

How do I know when they’re done baking?

They should be firm to the touch and golden on the outside, with a slight crust.

Conclusion

These Oven Baked Falafel are a wholesome, flavorful staple that’s as easy to make as it is satisfying to eat. Perfectly crisp on the outside and tender inside, they’re packed with herbs, spices, and plant-based protein—no fryer needed. Whether tucked into pita, tossed into bowls, or served with a spread of dips and veggies, they’re a go-to for fresh, homemade Mediterranean flavor.